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Sustainable Aquaculture Digital - August 2015

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17 Project leader, Margareth Øverland, speaks to TheFishSite, about how this exciting project will explore by what method natural and wide- spread coniferous forests, notably Norwegian spruces across Norway, can be converted into yeast to be used as a fishmeal replace- ment. The increasing use of fishmeal derived from wild fish is currently a challenge that the salmon farming sector is working hard to over- come. Many fishmeal replacements have been examined in the past such as a variety of plant ingredients including soy and algae - some of which are currently in use. However, this is the first time that trees are being studied. Undertaking the research is the Norwegian University of Life Sciences, which was chosen to host the new Centre for Research-based In- novation (CRI) - Foods of Norway. As well as understanding how trees can be converted into yeast to create feed, the 'Foods of Norway' project also aims to upgrade the nutritional value of many local products, such as, farmed brown macro algae through the use of fractionation and bio-refinery. Project and Centre Director, Margareth Øver- land, estimates that the eight year project is likely to cost around NOK 211 million. NOK 96 million of this is to come from the Research Council of Norway and the rest from industry partners and the NMBU. Although the feed being created is relevant for a variety of fish species and some terrestri- al farmed animals, Professor Øverland noted that the project will look specifically at Atlantic salmon, which is the most farmed species in Norway. It's in the Fibres Many species of trees could be used to make

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